Best 3 Grilled Baby Eggplants With Fresh Ricotta And Farm Stand Tomatoes Recipes

**Grilled Baby Eggplants with Fresh Ricotta and Farm-Stand Tomatoes**
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Embark on a culinary journey with our grilled baby eggplants, a delectable dish that tantalizes taste buds with its smoky, tender flesh and burst of vibrant flavors. Perfectly charred over an open flame, the eggplants are complemented by a luscious filling of fresh ricotta cheese, its creamy texture balancing the smoky notes of the eggplant. A medley of farm-stand tomatoes adds a touch of sweetness and acidity, while garlic, basil, and olive oil contribute their aromatic essence, creating a symphony of flavors that dance on the palate. This recipe provides a delightful vegetarian main course or a flavorful side dish that will elevate any summer gathering.
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Check out the recipes below so you can choose the best recipe for yourself!

GRILLED EGGPLANT WITH FRESH RICOTTA AND GRILLED TOMATO-BASIL RELISH

Grilled Eggplant with Fresh Ricotta and Grilled Tomato-Basil Relish image

Provided by Bobby Flay

Categories side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

Ingredients

8 ripe plum tomatoes, cut in half lengthwise
5 tablespoons olive oil
Salt and freshly ground black pepper
1 small red onion, cut in half and thinly sliced
2 tablespoons balsamic vinegar
1/4 cup finely chopped fresh basil plus fresh leaves, for garnish
8 slices (2 medium eggplants, ends trimmed and cut crosswise into 1/2-inch thick slices)
6 tablespoons olive oil
Salt and freshly ground black pepper
16 ounces fresh sheep's milk ricotta
1/4 cup finely chopped fresh flat-leaf parsley leaves

Steps:

Heat your grill to high.
Place the tomatoes in a bowl and toss with 2 tablespoons of the oil and season with salt and pepper. Place tomatoes on the grill and grill until charred on all sides, and just cooked through, about 10 minutes. Remove from the grill and coarsely chop.
Put the chopped tomatoes in a bowl, add the remaining 3 tablespoons of oil, onion, vinegar and basil and gently mix until combined. Let sit at room temperature for 30 minutes before serving. Can be made 4 hours in advance and refrigerated. Bring to room temperature before serving.
Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill and grill until golden brown and slighty charred, 4 to 5 minutes. Turn over and continue grilling until just cooked through, 3 to 4 minutes.
Stir together the ricotta and parsley in a medium bowl and season with salt and pepper.
Place the grilled eggplant on a large platter and top each slice with a heaping tablespoon of the ricotta and a heaping tablespoon of the tomato relish.

GRILLED EGGPLANT WITH RICOTTA AND TOMATO

Grilled Eggplant With Ricotta and Tomato image

A tasty side-dish for those who love classic Mediterranean flavours. Serve with grilled or BBQed chicken or kebabs. Or serve it as a stand-alone brunch or light lunch dish with pita bread or warm crusty rolls. Best made with fresh ricotta rather than the tubbed supermarket ricottas. Adapted from a recipe in Lulu Grimes'"Food, Cook Eat: buy it fresh, cook it simply, eat it now"

Provided by bluemoon downunder

Categories Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 medium eggplant, sliced
2 tablespoons olive oil
250 g cherry tomatoes, halved
2 garlic cloves, finely chopped
1 teaspoon capers, drained
3 tablespoons ricotta cheese, fresh rather than from a tub
salt & freshly ground black pepper
12 small fresh basil leaves

Steps:

Heat the grill to high.
Brush the eggplant slices with some of the oil.
Grill the eggplant slices on both sides until brown, then place them in the bottom of a lightly greased, small shallow baking pan that will fit under the grill, and set aside.
Over a medium heat, add the rest of the oil to a small sauté pan (preferably non-stick), add the cherry tomatoes and garlic and sauté for a couple of minutes, stirring occasionally, until the tomatoes begin to soften.
While still stirring, add the capers and leave the pan over the heat for an additional minute.
Remove the pan from the heat.
Cover the eggplant slices with the tomato, garlic and capers, season to taste and spoon the ricotta over the tomatoes. (The amount of ricotta included in the ingredients may not completely cover the tomatoes; if you want to cover the tomatoes, use more ricotta.).
Place the baking pan under the grill until the ricotta starts to bubble.
Scatter the basil leaves over the top and serve.

Nutrition Facts : Calories 262.6, Fat 17.3, SaturatedFat 3.9, Cholesterol 11.3, Sodium 76.3, Carbohydrate 24.7, Fiber 11.7, Sugar 11.4, Protein 7.2

EGGPLANT BAKED WITH TOMATOES AND RICOTTA SALATA

Eggplant Baked With Tomatoes and Ricotta Salata image

I have always loved eggplant parmigiana, but the first time I tried preparing it at home, I found the standard recipe daunting: too much frying and too much cheese. I've been simplifying it ever since. This recipe is more pared-down than most. I baked the eggplants with a simple tomato, eggplant and garlic topping bolstered with fragrant herbs. I used ricotta salata, but other cheeses, including shavings of Parmigiano-Reggiano, fontina or mild pecorino, would be fine. Though the dish can be served hot from the oven, I prefer to let it cool somewhat, to let the flavors bloom. If made well in advance but not refrigerated, it can be reheated in a 300-degree oven for 20 minutes. And it makes for a handsome and delicious buffet dish.

Provided by Florence Fabricant

Categories brunch, dinner, casseroles, main course

Time 1h30m

Yield 6 to 12 servings

Number Of Ingredients 9

Ingredients

3 tablespoons extra-virgin olive oil
3 medium-size eggplants, 9 to 10 ounces each
Salt and ground black pepper
2 ounces Serrano ham or prosciutto, finely diced
3 large cloves garlic, minced
1 tablespoon fresh oregano leaves
1 cup finely chopped fresh tomatoes
1/2 teaspoon Espelette pepper or hot paprika, or to taste
4 ounces ricotta salata, finely diced

Steps:

Heat oven to 375 degrees. Use a little of the oil to brush the bottom of an oblong baking dish, like a lasagna pan, 9 by 13 inches. Snip off any stems from the eggplants but keep the leaves on. Quarter the eggplants vertically and place them skin side down in the baking dish. Brush the cut sides with oil, about a tablespoon. Season with salt and pepper. Place in the oven and bake 30 minutes.
Remove from the oven, but keep oven on. Place the eggplant quarters on a cutting board. Use a sharp knife to cut away the flesh, quite close to the skin. Dice the flesh, then chop it fine, by hand or in a food processor. But don't let it become a purée.
Heat 1 tablespoon of the oil in a heavy skillet. Add the ham and sauté on medium until it barely starts to brown. Add the garlic and oregano, sauté another 30 seconds, then add the tomatoes. Cook on medium-high until any juices from the tomatoes begin to reduce, about 5 minutes. Stir in the eggplant. Season with salt, black pepper and Espelette. Stir in 1/2 tablespoon of the remaining oil.
Top the eggplant skins with this mixture, mounding it up a bit. Return eggplants to the baking dish. Top each with the cheese and drizzle with remaining oil. Bake 20 minutes, until eggplants start to sizzle and cheese has softened - it won't melt. Serve at once or let cool and serve at room temperature.

Nutrition Facts : @context http, Calories 91, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 277 milligrams, Sugar 3 grams

Tips:

Choose smaller eggplants, around 3-4 inches in length, for a more tender texture.
Prick the eggplants with a fork before grilling to allow the steam to escape and prevent them from bursting.
Grill the eggplants over medium heat to ensure they cook evenly without burning.
Let the grilled eggplants cool slightly before handling them to prevent burning your fingers.
Use fresh, ripe tomatoes and ricotta cheese for the best flavor.
Season the ricotta cheese with salt, pepper, and herbs, such as basil or oregano, to enhance its flavor.
Serve the grilled eggplants immediately with the ricotta cheese, tomatoes, and a drizzle of olive oil for a delicious and refreshing dish.

Conclusion:

Grilled baby eggplants are a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. With their smoky flavor and tender texture, they pair perfectly with fresh ricotta cheese, ripe tomatoes, and a drizzle of olive oil. This recipe is a great way to showcase the flavors of summer produce and is sure to be a hit at your next gathering. The combination of grilled eggplants, fresh ricotta, and tomatoes is a classic combination that is both flavorful and visually appealing. The addition of herbs, such as basil or oregano, adds a touch of freshness and complexity to the dish. Grilled baby eggplants with fresh ricotta and farm-stand tomatoes is a dish that is sure to impress your guests and leave them wanting more.